Carnivore Vanilla Cake (High-Protein, Low-Carb)

If you’re following a carnivore or low-carb diet but still crave something sweet and satisfying, this Carnivore Vanilla Cake is the perfect indulgence. It’s soft, rich, and full of flavor — without the sugar, flour, or carbs found in traditional cakes.

This recipe uses only animal-based ingredients with a touch of natural vanilla essence for that classic dessert aroma. Packed with protein and healthy fats, this cake can fit seamlessly into a carnivore, keto, or low-carb lifestyle.

Enjoy it as a post-workout treat, a guilt-free dessert, or even a celebratory cake for special occasions. It’s a simple way to satisfy your sweet tooth while staying true to your dietary goals.

🕒 Cooking Time & Servings

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: 35–40 minutes

• Servings: 6 slices

🥩 Ingredients

Main Ingredients:

• 6 large eggs

• 4 oz (115 g) softened cream cheese or mascarpone

• 2 tbsp melted butter or ghee (plus extra for greasing)

• 2 tbsp collagen powder or unflavored whey protein isolate (optional, for extra protein and structure)

• 1 tsp pure vanilla extract or vanilla bean powder

• ½ tsp baking powder (optional, omit if strict carnivore)

• Pinch of salt

Optional Sweetness (for less strict carnivore diets):

• 1–2 tsp allulose, erythritol, or monk fruit sweetener (optional)

👨‍🍳 How to Make Carnivore Vanilla Cake

Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Grease a small 6-inch cake pan or line it with parchment paper.

Step 2: Blend the Wet Ingredients
In a large mixing bowl, combine eggs, softened cream cheese, melted butter, vanilla, and salt. Use a hand mixer or blender to mix until smooth and creamy.

Step 3: Add Protein and Baking Powder
If using collagen or whey protein, add it now along with the baking powder. Mix until fully incorporated. The batter should be thick but pourable.

Step 4: Pour and Smooth
Pour the batter into your prepared cake pan, spreading it evenly with a spatula.

Step 5: Bake
Bake for 25–30 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve
Let the cake cool for at least 10 minutes before removing from the pan. Serve warm, or refrigerate for a firmer texture. Top with a dollop of whipped cream or butter if desired.

📝 Notes

• Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.

• For a “frosting,” whip heavy cream with a little vanilla and sweetener (if tolerated).

• Want a more custard-like cake? Add one extra egg yolk and bake for 5 minutes less.

• You can also make this into cupcakes — bake in a muffin tin for about 15–18 minutes.

❓FAQs

1. Is this cake truly carnivore-friendly?
Yes — as long as you skip the sweetener and baking powder, it’s entirely animal-based.

2. Can I use only egg whites?
You can, but the yolks provide richness, moisture, and better texture.

3. Can I make it dairy-free?
Yes! Replace cream cheese with whipped beef tallow or pork lard, and use ghee instead of butter.

4. How can I make it sweeter without carbs?
A small amount of keto-friendly sweetener (like allulose or stevia) works well for flavor without affecting carb count.

🥣 Nutrition Information (Per Serving)

(Values may vary depending on exact ingredients used.)

⚠️ Disclaimer

This recipe is designed for individuals following a carnivore, keto, or low-carb diet. Always eat in moderation and ensure your meals align with your personal health goals. If you have allergies to eggs, dairy, or animal products, avoid this recipe or consult a healthcare professional before consuming.